You may also like
Categories:Viewed: 106 - Published at: 4 years ago
Ingredients
- 1 cup sugar
- 8 large egg yolks
- 6 tablespoons framboise eau-de-vie (clear raspberry brandy)*
- 2 tablespoons plus 1 1/4 cups chilled whipping cream
- 4 1/2-pint baskets fresh raspberries
Method
- Using electric mixer, beat sugar, yolks, 4 tablespoons framboise, and 2 tablespoons cream in large metal bowl to blend.
- Set bowl over saucepan of barely simmering water (do not allow bowl to touch water) and continue beating until mixture is thick and billowy and instant-read thermometer inserted into center registers 160F, about 9 minutes.
- Remove bowl from over water.
- Continue beating until mixture is cool, occasionally scraping down sides of bowl, about 5 minutes.
- Beat remaining 2 tablespoons framboise and 1 1/4 cups cream in medium bowl until peaks form.
- Fold cream into yolk mixture in 2 additions.
- (Sabayon can be prepared 8 hours ahead.
- Cover; chill.)
- Preheat broiler.
- Divide raspberries equally among eight 1 1/4-cup custard cups or shallow ramekins.
- Top raspberries with sabayon.
- Broil until sabayon is lightly browned, watching carefully to avoid burning, about 2 minutes.
- Serve warm.
- Sold at some liquor stores and specialty foods stores.
- If unavailable, use raspberry liqueur instead.
